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Potato soup with soy
1 serving
Fry the onions with the flour. Dilute the resulting dressing with hot broth. Keep soybeans for 12 - 15 hours in boiled water (boiled water is softer than raw, this is important for swelling soybeans). Cook the soybeans in the same water (low heat) until soft. After cooking, soy is well held in hot water, in which it was cooked so that the beans "get there. " Put whole boiled soybeans in the soup an hour before the end of cooking. Cook the potatoes, as usual for soup, and put 25 - 30 minutes before serving.
Fry the onions with the flour. Dilute the resulting dressing with hot broth. Keep soybeans for 12 - 15 hours in boiled water (boiled water is softer than raw, this is important for swelling soybeans). Cook the soybeans in the same water (low heat) until soft. After cooking, soy is well held in hot water, in which it was cooked so that the beans "get there. " Put whole boiled soybeans in the soup an hour before the end of cooking. Cook the potatoes, as usual for soup, and put 25 - 30 minutes before serving.
potatoes - 600 g, salt to taste, spices to taste, soybeans - 200-250 g, flour - 1 tbsp. spoon, onions - 40 g, meat broth - 2 l
